Ingredients (~6-8 servings)
- 2 Tbsp pine nuts
- 1 1/2 lbs green beans, trimmed
- 1/2 cup water
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 1 medium shallot, thinly sliced
- 3 large cloves garlic, minced
- 1/2 tsp red pepper flakes (adjust to taste)
- 1 1/2 tsp lemon zest (about 1 large lemon)
- Lemon juice, to taste
- Kosher salt and black pepper, to taste
Toast the Pine Nuts First
In a large dry skillet, cook the 2 Tbsp pine nuts over medium heat until they’re toasted and fragrant; this takes ~1-2 minutes.
Watch them closely – pine nuts go from perfect to burned pretty quickly.
Spoon the toasted pine nuts into a bowl and set aside. Keep the same pan on the stove.
Steam the Green Beans Until Crisp-Tender
Add the 1 1/2 lbs green beans to the skillet along with the 1/2 cup water. Bring to a simmer over medium-high heat.
Cover and cook for ~3 minutes – you want the beans slightly tender but still with some bite.
Remove the lid and stir until all the water evaporates, ~3-4 minutes. The beans should be crisp-tender at this point, not mushy.
Add the Aromatics and Finish
Make a well in the center of the pan and add the 1 Tbsp olive oil and 1 Tbsp butter until the butter melts.
Add the sliced shallot to the oil-butter mixture and sauté until soft and starting to brown on the edges, ~3-4 minutes.
Add the 3 minced garlic cloves and cook until fragrant, ~30 seconds. Then stir everything together so the green beans get coated with the shallot-garlic mixture.
Season and Serve
Pull the pan off the heat and add the 1/2 tsp red pepper flakes, 1 1/2 tsp lemon zest, a good squeeze of lemon juice, salt, and pepper.
Toss everything together, taste, and adjust the seasonings – you might want more lemon juice or salt.
Transfer to a serving dish and sprinkle the toasted pine nuts on top. Serve right away while the beans are still crisp.
Lemony Green Beans with Pine Nuts & Garlic
Ingredients
Ingredients (~6-8 servings)
- 2 Tbsp pine nuts
- 1 1/2 lbs green beans trimmed
- 1/2 cup water
- 1 Tbsp olive oil
- 1 Tbsp unsalted butter
- 1 medium shallot thinly sliced
- 3 large cloves garlic minced
- 1/2 tsp red pepper flakes adjust to taste
- 1 1/2 tsp lemon zest about 1 large lemon
- Lemon juice to taste
- Kosher salt and black pepper to taste
Instructions
- Toast 2 Tbsp pine nuts in a large dry skillet over medium heat for 1-2 minutes until fragrant, watching closely to prevent burning.
- Remove toasted pine nuts to a bowl and set aside.
- Add 1 1/2 lbs trimmed green beans and 1/2 cup water to the same skillet and bring to a simmer over medium-high heat.
- Cover and cook for 3 minutes until beans are slightly tender.
- Remove lid and stir until water evaporates, 3-4 minutes, until beans are crisp-tender.
- Make a well in the center and add 1 Tbsp olive oil and 1 Tbsp unsalted butter until butter melts.
- Add 1 medium thinly sliced shallot to the well and sauté until soft and browning on edges, 3-4 minutes.
- Add 3 minced garlic cloves and cook until fragrant, 30 seconds.
- Stir everything together to coat beans with shallot-garlic mixture.
- Remove from heat and add 1/2 tsp red pepper flakes, 1 1/2 tsp lemon zest, lemon juice to taste, kosher salt, and black pepper.
- Toss together, taste, and adjust seasonings as needed.
- Transfer to serving dish and top with toasted pine nuts.
- Serve immediately while beans are still crisp.
